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Crock Pot Chex Mix

This super easy Slow Cooker Chex Mix recipe is just what you need for the busy holidays. Combine a few types of Chex cereals, pretzels, and different mix-ins, with savory seasonings and let your crock pot do all the work!

spoon of chex mix with peanuts

Slow Cooker Chex Party Mix

There’s nothing like homemade Chex Mix. It’s, hands down, one of my favorite snacks. This easy recipe gives you that classic Chex mix with the simplicity of making it in the crock pot.

Around the holidays I am constantly snacking. I think it’s because I have so much to do and it’s a nervous habit. But if I am going to snack, it’s going to be on this.

I can’t resist mini pretzels, crunchy cereal, and mixed nuts. Not only that, but you can customize it to what you have on hand.

It’s a great way to use up small portions of leftover snacks!

Try my other variations like this Crack Chex Party Mix, Oven Baked Party Mix, and Bold Chex Mix.

Why This Chex Mix Recipe is Awesome

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labeled picture of chex mix ingredients in individual bowls

Ingredients Needed

Chex Cereal – I like to use equal parts of rice, corn, and wheat Chex.

pretzels – Use any bite-size shape you desire such as pretzel twists or mini-pretzels.

Cheese crackers – I like to use Cheez Its or Goldfish crackers.

Peanuts – Roasted peanuts are great. You can also use mixed nuts or substitute your favorite. I like toasted pecans in mine.

Butter – Unsalted butter is preferred so you can control the salt level. If you use salted, taste the sauce before adding salt to it.

Worcestershire sauce – This gives the classic flavor we all remember in Chex Mix!

Seasoned salt – I use Lawry’s Seasoned Salt, but there are other brands such as Morton. Ranch seasonings are a tasty alternative!

Garlic powder – A teaspoon garlic powder goes a long way. Substitute onion powder or granulated garlic if desired.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to Make Crockpot Chex Mix Recipe

First: In a large crock pot, stir together the dry ingredients; cereal, pretzels, cheese crackers, and peanuts. 

Second: In a small bowl, combine the melted butter with the seasonings and whisk to combine. Pour the butter mixture over the cereal mixture and give it a final stir with a wooden spoon or rubber spatula to coat the cereal pieces.

Third: Cook on low for 3 hours, stirring every half hour or hour. Spread in a single layer on baking sheets lined with parchment paper or paper towels to cool completely. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

spoon of chex cereal

How long does it last?

After it cools completely, store it in an airtight container for up to 3 weeks, if it lasts that long.

Can I make it in advance?

This is a great recipe to make ahead of time! Be sure to cool it completely before storing and it will last a couple of weeks. No need to freeze it.

Is it gluten free?

Not how the recipe is currently written, but you can make it with gluten free cereal, crackers, and pretzels.

spoon of chex mix

When was the original Chex mix created?

The original recipe of chex mix (also known as Chex Party Mix) was invented by the company Ralston-Purina in 1950, who owned Chex cereal at the time.

The recipe appeared in an advertisement for Chex cereal in Life Magazine. Wheat Chex and Rice Chex were introduced in 1937.

Corn Chex was introduced in 1958 and therefore was not part of the original recipe, but was added upon its introduction and has been an ingredient ever since.

Why did my Chex Mix turn out soggy?

While cooking, steam can collect in the lid. My lid has a tiny steam release hole which keeps this from happening but yours may not.

There are a few things you can try. Leave the lid slightly ajar or tiled so there is room for the steam to escape.

Or you can place a clean towel of a couple of paper towels over the slow cooker bowl and under the lid to catch it.

plate of snack mix next to a crock pot

Tapas Tips & Tricks

  • Stir occasionally while cooking to prevent Chex mix burn.
  • Store leftovers for 2-3 weeks in an airtight container at room temperature.
  • I like to make big batches package some up for friends or hostess gifts at holiday parties. Look for pretty tins or use mason jars for a beautiful presentation.
  • This is a versatile recipe! Try some creative ideas and use oyster crackers, bagel chips, goldfish crackers, rye chips and BBQ corn chips.
  • Add a little rosemary or thyme for more flavor.
  • Honey nut cheerios or honey roasted peanuts add a touch of sweetness.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

spoon of chex mix with white banner and red text

Party like it’s 1950 and whip up this nostalgic favorite today! This delicious snack mix is great to share with friends and family, or eat the whole thing yourself. Either way, you can make multiple batches with this crock pot Chex mix recipe to last throughout the holiday season.

slow cooker with chex mix and a wood spoon

Crock Pot Chex Mix

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes

This slow cooker party mix is easy to put together and lasts for 3 weeks!


  • 9 cups Chex Cereal (3 rice, 3 corn, 3 wheat)
  • 2 cups pretzels
  • 1 cup cheese crackers (I like Cheez Its)
  • 1 ½ cups peanuts
  • 6 tablespoons butter (melted)
  • ¼ cup Worcestershire sauce
  • 1 tablespoon seasoned salt
  • 1 ½ teaspoons garlic powder


  1. In a large crock pot, combine the cereal, pretzels, cheese crackers, and peanuts. Stir to combine.
  2. In a small bowl, combine the melted butter, Worcestershire sauce, seasoned salt, and garlic powder.
  3. Whisk to combine.
  4. Pour over cereal mixture and stir to coat.
  5. Cook on low for 3 hours, stirring every 45 minutes - 1 hour.
  6. Spread on parchment lined baking sheets to cool completely.
  7. Store for 2-3 weeks at room temperature in an air tight container.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 819mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 9g

This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

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